Pavlova with Blueberries & Lime Curd

Yield

6 to 8 servings

Total Time

Hands-on Time

1 hour 10 minutes minutes

For the meringue:

Instructions

Preheat your oven to 200° and set a rack to the middle position. Use a pencil to draw a 9-inch circle on a piece of parchment paper (a cake pan is a handy guide). Flip the parchment over, pencil side down, and place on a rimless baking sheet.

Whip the egg whites at medium speed until foamy. Add the sugar very slowly in a light, steady stream. Increase the speed and beat until you have stiff, glossy peaks. Using an offset spatula, spread the meringue onto the parchment so that you have a 9-inch round with a slight dip in the center. Bake 2 hours; then, without opening the oven door, turn off the heat and let the meringue cool at least 4 hours and up to overnight.

For the lime curd:

Ingredients

1/2 cup granulated sugar
1/2 cup fresh lime juice (from 4 to 6 limes)
Zest of 2 limes
3 large egg yolks
1 large egg
6 tablespoons cold, unsalted butter, cut into pieces

Instructions

To make the curd, you’ll use a double boiler or a metal bowl that will sit securely in the top of a saucepan. Add a few inches of water, but check that the water won’t touch the bottom of the bowl. Bring the water to a simmer.

Whisk the sugar, lime juice, zest, egg yolks, and egg in the top of the double boiler off the heat. Place over the simmering water and stir continuously until the curd has thickened, about 10 minutes. Turn off the heat, but keep the bowl over the hot water. Add the butter, one piece at a time, allowing each piece to melt before adding the next.

Press the mixture through a fine-mesh sieve. Leave at room temperature, stirring occasionally, until cool. Place a piece of plastic wrap directly onto the curd and chill until ready to use.

Meanwhile, make the stewed blue-berries.

For the stewed blueberries:

Ingredients

2 cups wild blueberries (fresh or frozen)
Juice from 1/2 lemon
2 tablespoons granulated sugar

Instructions

In a 2- to 3-quart saucepan, stir together the berries, lemon juice, and sugar. Set over medium heat and cook, stirring, until the mixture is bubbling gently. Remove from the heat and set aside to cool to room temperature. (You can complete this step up to a day ahead; refrigerate in a bowl with a piece of plastic wrap pressed against the surface to prevent a skin forming.)

To assemble:
• 1 1/4 cups heavy cream

Instructions:
To assemble, beat the cream until you have soft peaks. Decoratively mound the whipped cream on the center of the meringue. Top with the lime curd and stewed blueberries. Serve immediately (best the day you make it).